Each year, in early June, our family travels about 30 miles east of our home in Tallahassee to Monticello (a rural almost hip sleepy town) to pick fresh organic blueberries at Green Meadows Blueberry Farm http://www.localharvest.org/green-meadows-farm-M23232. We typically pick enough to last us a year. Last year, we picked by hand over 20-lbs of blueberries-drove down the road and picked 10-lbs of blackberries too, because we were simply feeling the love.
My husband enjoys baking-It has been busy for him, and he has not been able to spend as much time in kitchen but, like most people who enjoy cooking and baking, it just gets to the point where you need to get in there, and do it. For him, it came in a dream. He woke-up and said “I was dreaming about the weirdest thing-Blueberry Pie” And so it goes, by afternoon he was in the kitchen making simply stated, the BEST Blueberry Pie.
The first slice brings a firm, glistening filling with fresh bright flavor with still plump berries.
The Best Blueberry Pie
Makes one 9-inch Pie
Adapted Recipe from Cook’s
Note: The recipe calls for fresh blueberries but unthawed frozen blueberries from last year’s harvest. If using frozen berries, cook half of them over medium high heat in step 2 without mashing until they are reduced to 1-1/4 cups, 12-15 minutes. Grind the tapioca to a powder in a spice grinder. If using pearl tapioca, reduce the amount to 5 teaspoons
1 package refrigerated roll-out pie dough
6 cups (about 30 ounces) fresh blueberries (see note)
1 Granny Smith apple, peeled and grated on large holes or a box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup (5 1/4 ounces) sugar
2 tablespoons instant tapioca, ground (see note)
Pinch table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water
1. Remove 1 disk of the dough, and place in the bottom of a 9-inch pie plate. Crimp the edges (note: the original recipe calls for a freshly made pie dough. We used a ready made refrigerator dough).
2. Adjust the oven rack to the lowest position, place rimmed baking sheet on oven rack, and heat oven too 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using a potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1-1/2 cups, about 8 minutes. Let cool slightly.
3. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, lemon juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces ver filling.
4. Remove second disk of refrigerated dough on a floured top. Using a 1-1/4 inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1-1/2 inches from the edge of center hole and equally spaced around center hole. Lift gently, and lay over pie, leaving at least 1/2-inch overhang on each side.
5. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that the edge is flush with the outer rim of the pie. Flute edges using thumb and forefinger or press with tines of a fork to seal top crust to bottom. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
6. Place pie on heated baking sheet and bake for 30 minutes. Reduce oven temperature to 350 degrees F, and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.
ogyep yummy mellow
wow… yummy-licious.. d filling is very rich… i can imagine d blueberry sweetness aready..
Mmmmm but that looks soooooo good. Diane
Oh now, this has me drooling! The addition of apple is very different. I haven't had blueberry pie in years… gonna have to correct that:@)
Sam Hoffer / My Carolina Kitchen
How fun that you picked those blueberries. Twenty pounds? Wow. Picking berries is a labor of love. I bet every bite of that pie is delicious.Sam
Schnitzel and the Trout
The Florida blueberries seem exceptional this year. Tell hubby to enter the American Pie Council contest which was this past weekend in Orlando. We have judged there twice and there is always room for fresh ideas.
From the Kitchen
I'd like a slice right now! It will be awhile before blueberry picking time around here.Best,Bonnie
A slice with a bit of vanilla ice cream on top = heaven!
Oh – it has a Granny Smith – that would add flavor. We're a month away from the fresh stuff but I have frozen from last year still. One of my favorite pies and oh how good that looks!
I wish we had fresh blueberries in our part of California. I recently read that there is a blueberry bush that was developed for out climate, but I can't talk hubby into growing one. Bah! As I read the recipe, I realized that this is one of the first recipes I blogged about. It is a very good one, indeed!
Mom on a mission
Looks wonderful! I am drooling over here;)
I checked with TSA and they assured me that it is OK to bring a blueberry pie with you when you fly to Chicago… #TrueStory
Just Cake Girl
Wow, this pie does look amazing!!!
SavoringTime in the Kitchen
How wonderful to have an organic blueberry farm a drive away! 20 pounds – wow! What a delicious way to use them. I love blueberry pie a la mode! I'm drooling.
Magic of Spice
There is nothing like fresh blueberries…love them 🙂 And this pie looks fantastic!
ooooh I haven't had a blueberry pie in ages.
This pie looks reaaally good. Shiny and filled with blueberries, simply delicious!
From Beyond My Kitchen Window
This pie looks delicious. I also like how you designed the top crust. It's nice to find a winner recipe. My friend makes a killer blueberry pie also. I love when I get to eat a slice of hers.
Your pie looks fabulous! I am jealous of your blueberry picking farm! Wish I had one near me!
Dear Velva, One of my all-time!! favorite pies. Looks beautiful. Blessings, Catherine xo
What a lovely source of antioxidants. 🙂
This looks amazing! Blueberry pie is my mom's favorite. I would love to make this for her. Your hubby sounds like a great guy. If my husband ever baked a pie, I think I would fall on the floor in shock…lol
That is one gorgeous pie!
That looks amazing, the top is just making me drool, its all shiny and sweet looking.
Great looking blueberry pie, Velva. I just made one for our next Friday's Game-Changer series and was NOT happy with the results. I'm going to stick to my mother's old standby recipe. She used flour. Never have tried tapioca.
Perfect pie-your husband does an outstanding job!Picking fresh berries is alot of work, but the benefits are so worth it.
That looks delicious.
Oh that looks wonderful – my eldest daughter's favorite – YUM!Mary x
That is a gorgeous pie!
That really does look like the best blueberry pie. And lucky you to have a husband that bakes pies! (and dreams of them, no less!)
Well call me Yogi because I want to steal that pie!
The Harried Cook
That pie looks incredible! How neat that your husband dreams about pies AND bakes them for you! If my husband dreams about food, I am the one who has to make it for him.. 🙂 Thanks for sharing this awesome recipe!
Jackie @Syrup and Biscuits
What a lovely pie! I never thought of putting grated apple in the pie. What a great idea!